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1/4 c. olive oil
2 garlic cloves, pressed
1 French baguette, cut into 1/4-inch-thick slices
1 lemon, juiced (approx 3 Tbs. juice)
2 Tbs. olive oil
1/4 tsp. salt
1/8 tsp. pepper
1 large tomato, finely chopped
3/4 c. finely chopped green onions
1/3 c. crumbled feta cheese
Preheat oven to 350. Mix 1/4 c. olive oil and pressed garlic. Lay baguette slices on a baking sheet and brush with garlic and olive oil mixture. Bake approximately 10 minutes.
Toss together lemon juice, olive oil, salt, pepper, tomato, green onions, and feta cheese. Serve over toasted baguette slices.
Mexican Corn Dip
2 cans Mexican corn, drained
1 c. mayonnaise
1 c. sour cream
2-3 green onions, chopped
1 jalapeno pepper, chopped
garlic salt to taste
4-5 oz. Monterey Jack cheese, shredded
4-5 oz. cheddar cheese, shredded
Mix all ingredients. Refrigerate overnight. Serve with corn chips.
Garlic Rosemary Flatbread
1 Tbs. unsalted butter
1 Tbs. olive oil, plus more for drizzling
1 garlic clove, minced
1 tsp. coarse salt
Cornmeal for sprinkling
1 lb. pre-made pizza dough
1/2 tsp. finely chopped rosemary, plus a handful of small sprigs for topping
Preheat oven to 425. In small saucepan, heat butter and olive oil over med heat. Add garlic and salt. Cook, stirring until garlic is fragrant but not browned (about one minute). Remove from heat.
Sprinkle bottom of baking sheet with cornmeal. Divide the dough into 4 equal parts. Roll out into 1/4 inch-thick rounds. Brush with butter mixture. Sprinkle rounds with chopped rosemary, arrange a few small sprigs on top of each.
Bake flatbreads until golden brown (about 15 minutes). Drizzle with oil and season with salt.
Sweet Potato Fries
3 large sweet potatoes, peeled and cut into strips no wider than 1/2 inch
2 Tbsp olive oil
1 tsp dried thyme
1/2 tsp cinnamon
salt and pepper to taste
Preheat oven to 425. Toss potatoes with olive oil, thyme, cinnamon, salt and pepper. Spread in a single layer over a cookie sheet. Bake approximate 25 minutes, or until soft and slightly browned around the edges.
1/2 c. Mayonnaise
1/4 c. (or less) sugar
2 Tbs. vinegar
1 bunch broccoli, chopped in bite-size pieces
1/2 lb. bacon, fried crisp
1/2 small onion
1 c. sharp or extra sharp cheddar cheese, shredded
Pour dressing over salad and mix well.
1 c. fresh lime juice (approx. 5-6 limes)
1/2 c. olive oil
4 garlic cloves, pressed
2 tsp. crushed red pepper
8 skinless, boneless chicken breast halves
Whisk lime juice, olive oil, garlic, and red pepper. Put in self-sealing bag with chicken and refrigerate overnight. Turn bag several times. Grill 12-15 minutes.
Jamaican Pork Tenderloins
2 pork tenderloins (approx. 1 lb. each)
4 tsp. chili powder
2 tsp. salt
2 tsp. ground cinnamon
a pinch of cayenne pepper
2 medium Braeburn or Granny Smith apples, cut in wedges
2 large sweet potatoes, peeled and cut in wedges
1 large yellow onion, cut in wedges
1 Tbs. olive oil
1/2 c. maple-flavored syrup
Preheat oven to 425. Place pork tenderloins side by side, but not touching, on a large rimmed cooking sheet. Combine seasonings. Rub 2 Tbs. of seasonings over tenderloins; set aside remainder for vegetables. Combine oil and remaining seasonings. Add apples and vegetables and toss. Place apples and vegetables around tenderloins. Bake 25-30 minutes or until meat is 160 (for medium) or 170 (for well). Remove from oven, tent with aluminum foil and let stand for 10 minutes. Carefully pour off pan juices and add maple-flavored syrup and mix well. Carve tenderloins into thin slices. Serve with juices.
Crock Pot Chicken Cacciatore
3-3 1/2 lbs. chicken
green pepper, coarsely chopped
red pepper, coarsely chopped
yellow pepper, coarsely chopped
yellow onion, coarsely chopped
2 (14.5 oz) cans of diced tomatoes, with juice
1 c. sliced mushrooms (or 1 small can)
2 tsp. dry oregano
1 tsp. dry basil
1/2 tsp. salt
3-4 garlic cloves, pressed
Pasta of your choice, cooked al dente
Fresh Parmesan cheese, grated
Layer all in crock pot, except pasta and Parmesan. Cook over low heat for 8 hours, or high heat for 4 hours. Serve over pasta and generously sprinkle with Parmesan.
Black Bean Wraps
1 (14.5 oz) can black beans, drained and rinsed
1 (14.5 oz) can whole kernel corn, drained and rinsed
1 (10 oz) pkg. frozen chopped spinach, thawed
1 small yellow onion, coarsely chopped
4-5 garlic cloves, pressed
cayenne pepper, to taste
rice, cooked according to package
Squeeze excess water from thawed spinach, and pat between towels to absorb as much water as possible. Drizzle olive oil into the bottom of a large skillet. Sauté onion over medium heat, cooking just until soft. Add cayenne and garlic, cooking just until fragrant (approximately 1 minute). Add black beans, corn, and spinach. Stir constantly, cooking just until heated through. Spoon onto tortillas, top with cheese, sour cream, and hot sauce, and wrap up tortilla. Serve over rice.
Blueberry Crunch Cake
1 20 oz. can crushed pineapples with juice
1 21 oz. can blueberry pie filling (can substitute any flavor)
1 18 oz. yellow butter cake mix
1 c. chopped pecans
3/4 c. melted butter
Preheat over to 350. Grease pan. Spread pineapple with juice in pan. Spoon pie filling evenly over pineapple. Sprinkle cake mix over filling, leveling out with fork. Sprinkle chopped pecans over cake mix. Drizzle with melted butter. (Optional: top with 1/4 c. fresh blueberries.) Bake at 350 for 45 minutes or until brown and bubbly.